Grilled Skirt Steak Feast
Chef Angelia whips up a grilled skirt steak served over Mexican rice. She pairs it with a side of charred fresh corn, red bell peppers, and tangy cotija, along with a vibrant, spicy chimichurri creamy sauce.
Nutritional facts
Protein
52g
Carbs
58g
Calories
940kcal
Fat
56g
Ingredients
Canned Corn, Black Pepper, Extra Virgin Olive Oil, Sour Cream, Kosher Salt, Sazon, Red Onion, Cotija Cheese, Basmati Rice, Red Bell Pepper, Lime Juice, Skirt Steak, Cilantro, Crushed Red Pepper, Garlic, Red Wine Vinegar, Canola and Olive Oil Blend, Italian Parsley
Contains milk.
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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